Variations with Tomatoes
We all know quite well that tomatoes bought over the counter in winter don't have half of the taste and flavour of the red fruits picked from greenhouses in summer. Nevertheless, when using some tricks on these wintry supermarket tomatoes, you can come up with a very sunny dish.
2 large meat tomatoes
8 plum tomatoes
12 cherry tomatoes
1 shallot onion
goat cheese with pepper
balsamico vinegar
herb-flavoured crème bonjour
sour cream
Grüne Fee's basil
McCormick's dried sage
some Parmesan cheese
pesto
Grüne Fee's lettuce (lettuce, iceberg and lollo rosso)
Halve the cherry tomatoes and place them into marinade made of olive oil, vinegar and sage. After the tomatoes have marinated for a while, place them into 90o oven and allow them to dry. It may take about half a day to get the tomatoes dried.
Mix the goat cheese with herb-flavoured cream cheese, fresh basil, and a dollop of sour cream. Dip the plum tomatoes into hot water for a moment and then skin. Cut a piece off the plum tomatoes and scrape the seeds out with a small spoon. Stuff the tomatoes with creamy goat cheese mixture. Cut the meat tomatoes into thin slices and put on a plate. Sprinkle with very finely-chopped shallot onions, olive oil, pesto and chips of Parmesan cheese.
Shred the lettuce leaves, place into a bowl and add some olive
oil and a dash of lemon juice. Toss gently and put on a place.
Place the oven-dried tomatoes and plum tomatoes stuffed with goat
cheese over the salad.
Bon appétit!
Chef de Cuisine
Peeter Pihel
Pädaste Manor